Pulled pork: question for the sous vide people

J-dubya

   I'm continuing  my research before I make the jump and start cooking sous vide.

    Most of the time my pulled pork starts probing tender and is pulled by me with an IT between 190-205 (smoking on the egg).

All the sous vide recipes I have read cook pulled pork at water temps <180.  Why does this work? Is it just a function of time? I'm surprised that pork can be cooked tender (and pull) without hitting an IT of at least 190.


   

gdenby

Collagen begins to turn to gel at about 140F. Given enough time, the meat will fall apart at even that low temperature. However, the amount of time it will take will be sufficient to force most of the moisture from the muscle cells unless the meat has been brined. So, not a good idea for PP. Around 180, the gel forms quickly and the fat begins to melt. The bag will retain the expressed juices, which can be used for sauce.

But you don't get bark, and almost no maillard flavors. So the pork still needs some time in smoke.

When I've tried it, while the meat did fall apart, the texture is different. There seems to me to be more muscle structure left. Longer strands and fewer shreds.

The results have been better for smaller pieces of butt. As I mentioned in a related thread, I like to start some cooks in the SV when I know I won't have much time to work w. the Egg. The bags of cooked pork can be kept in the fridge for several days (maybe longer) and used when wanted.